Chocolate Mint Chocolate Chip Cupcakes

These cupcakes are super quick and easy to make, just add everything to one bowl, mix and in 10 minutes, you have cupcakes baking in the oven. Clean up is a breeze and they taste amazing, just like mint chocolate chip ice cream:)

After making this recipe from Martha Stewart’s new “Cakes” recipe book, I’m absolutely in love with the concept of one-bowl baking. Especially since I have a busy household and 2 small boys to look after. Hey, if you can make a small part of life easier, why not?

2) In a large bowl, whisk all the dry ingredients together until evenly mixed.

3) Add all wet ingredients and whisk together. Then using a rubber spatula, scrap down the sides and bottom of the bowl to make sure no dry flour remains and whisk again, vigorously for another minute or two until smooth.

4) Fill each liner 2/3’s full and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.

1) Using a handheld mixer or stand mixer with a paddle attachment, beat butter until light and fluffy.

2) Add 2 tbsp of cream, extract, and 1 cup of icing sugar. Beat well and add remaining cups of icing sugar, one at a time. Beat well after each addition. Add another tbsp of cream if needed to get desired consistency.

3) Add the green food coloring, a few drops at a time until you get your desired color (I used 10 drops)

4) Stir in chocolate chips, frost on top of completely cooled cupcakes.

If you want to pipe your frosting, make sure you use a large enough tip like a Wilton 8B or 1A

Refrigerate in an airtight container for up to 4 days.

**You can store the rest of the buttermilk in the freezer in small plastic containers and when ready to use for another recipe, simply thaw and stir. Alternatively, you can make your own buttermilk by adding 1 tbsp of white vinegar to a liquid measuring cup, then add enough milk (1% or higher) to make one cup. Let stand for 5 minutes.

Really love your cream; It looks perfect! I made similar cupcakes, but still unhappy with the cream; when I squeeze it out of a bag, it didn’t layer good; I guess it was a bit liquid.. Will try your buttercream recipe. 🙂

Mint chocolate is easily one of my favorite sweet flavor pairings, and that giant frosting swirl makes me think of the best way to find the two: Mint chocolate chip ice cream! I would totally stick these cupcakes in the freezer and eat them straight from it to find out.

Meet Lily

Hello there and welcome to Little Sweet Baker. I'm a wife, mother of 2 boys and lover of anything sweet. Here you will find a collection of simple recipes from classic to creative. So take your time to browse around and thank you for stopping by.